It’s nearing the end of January and all the holiday celebrating is over with. If you are like me and are going to miss the food well don’t fear, because Dorie Greenspan created a cake that throws all the wonderful holiday desserts together like a big happy family. This cake has the pumpkin, nuts, cranberries, apples, cinnamon, nutmeg…..it’s got it all! There’s so much going on with this cake that I decided the Maple icing would be just too much, but if you need a more festive punch go ahead and try it. This cake was super moist and has tons of flavor. So when your in the dead heat of summer and find yourself humming some Christmas carols go ahead and give this cake a try
All-In-One Holiday Bundt Cake
Source: Dorie Greenspan’s Baking From My Home to Yours
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves (optional)
Pinch of salt
1 1/4 sticks (10 tablespoon/5 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree (not pumpkin pie mix)
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Maple syrup icing (Optional) see recipe below
Center a rack in the oven and preheat the oven to 350F. Butter a 9- to 10-inch (about 12-cup) Bundt pan. Do not place the pan on a baking sheet – you want the oven’s heat to come up through the Bundt pan’s open core.
Put the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves (if using) and salt in a bowl and whisk to combine. Set aside dry ingredients.
Working with a stand mixer (using a paddle attachment, if you have one), beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition; beat in the vanilla.
Reduce the mixer speed to low and add the pumpkin and apples – don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until the flour is just barely incorporated. Working with a rubber spatula or wooden spoon, stir in the cranberries and pecans.
Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes at 350F, or until a knife inserted into the center of the cake comes out clean.
Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool to room temperature on the rack.
Drizzle with maple syrup icing (if using) or simply dust the top lightly with confectioners’ sugar.
Maple syrup icing:
Sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons pure maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of a spoon – you might need another 1/2 tablespoon to get the right consistency. Put the cooled on a sheet of parchment or waxed paper and drizzle the icing over the cake. Let the icing set for a few minutes before serving.